Recipe information
Yield
serves 4-6
Ingredients
1/2 cup peanut oil
1 pound crabmeaty picked free of any broken shells
1 egg
1/4 cup dry breadcrumbs
4 1/2 teaspoons heavy cream
2 tablespoons melted butter
2 tablespoons cracker crumbs
2 tablespoons chopped fresh parsley
2 tablespoons minced onion
1 teaspoon fresh lemon juice
1/2 teaspoon red pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Pour the peanut oil into a large skillet and set aside. Combine all of the remaining ingredients and shape into 10 crab cakes. Heat the oil over medium-high heat, add the crab cakes (in batches), and fry until browned, 3 to 5 minutes. Flip the cakes and panfry the other side until golden brown.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
